Brownie Sundae

Ingredients:
1/2 cup unsalted butter (melted)
2/3 cup all purpose flour
2 eggs
1 cup dark chocolate (melted)
1 cup sugar
1 tablespoon cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon instant coffee

You also need 2 cupcake pans to mould the brownie bowls.

Directions:
Add all the ingredients in a bowl and mix well till well incorporated.

Spray the inside of one cupcake pan generously with pam and fill each well till about 2/3rd full.

Then spray the outside of the other pan and press down lightly into the batter.

Bake at 350 degrees for about 15-20minutes. Allow to cool well before you take off the top pan.

Let the brownie cool for another 15 minutes before removing from pan.

Before assembling the sundae, warm the brownie in a  microwave for about 30 seconds. Add vanilla ice-cream, chocolate fudge, rainbow sprinkles and then top with a maraschino cherry…ENJOY!!!

Red Velvet Brownies

Ingredients for the brownies:
1/2 stick of unsalted butter
1 cup of granulated sugar
3/4 cup of flour
2 large eggs
1 teaspoon vanilla flavor
1 teaspoon distilled vinegar
1 tablespoon red food coloring
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt

Ingredients for the cream cheese filling:
1 pack philadelphia cream cheese (at room temperature)
4 tablespoons of icing/confectioner's sugar
1 teaspoon vanilla
1 large egg

Directions:
Cream the butter and granulated sugar together, add the eggs and beat for about 2minutes.

Add the cocoa powder, vanilla and salt…mix thoroughly.

Add the food coloring and mix well and then add the vinegar. Add the flour last and mix just until the flour is well incorporated. Do not over mix.

Separate about 1/4th of the batter and set both aside.

For the cream cheese filling, mix all the ingredients together until smooth.

Pour the bigger brownie batter into a parchment paper-lined 8x8 pan and then pour the cream cheese mixture on top.

Now add the smaller portion of the batter…

Using a knife, smooth the brownie batter out.

Bake until a toothpick inserted into the brownie comes out clean (about 30-40minutes). Allow to cool and then serve with ice-cream ;)

Coconut Curry Chicken

Ingredients:
2 Chicken breasts (about 1lb - cut in cubes)
1 medium size green pepper (chopped)
1 medium size red bell pepper (chopped)
1 medium size tomato (chopped)
1 small onion bulb (chopped)
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup coconut milk
1 chicken stock cube
1 teaspoon curry powder
Vegetable oil
Salt and Pepper to taste

Directions:
Add some vegetable oil to a skillet, add the garlic and onions and sautee for about 1 minute.

Add the chicken and season with salt, pepper, curry powder and stock cube. Toss the chicken in the skillet till it turns white (about 5 minutes).

Add coconut milk to the chicken.

Then add the tomato paste.

Stir until the tomato paste is well combined and then allow the sauce to thicken (about 3minutes).

Add the sliced bell peppers and the onions (if you have any left overs).

Mix all the ingredients in and serve over white/brown rice. ENJOY!!!

Beef Stroganoff

Ingredients:
1lb beef
1lb mushrooms
1 medium sized onion bulb
1 cup of beef stock
1/2 cup of milk (or heavy cream)
1/4 cup sour cream
1 tablespoon cream cheese (optional)
Salt and pepper

Directions:
Cut the beef into bite-size pieces and set aside. Then chop the onions and mushrooms and set aside too.

Add some vegetable oil to a pan and add the beef and half of the chopped onions. Add some salt and pepper to taste. Cook the beef till it absorbs the juices it released.

Remove the beef from the pan and add about 2 tablespoons of vegetable oil, then add the mushrooms and the other half chopped onions. Sautee for about 2 minutes.

Add the beef stock and the cooked beef. Cover the pan and allow to simmer till the beef is tender.

Then add the cream cheese (if using), milk (or heavy cream) and sour cream. Mix all the ingredients well and turn off the heat.

Serve with rice or pasta garnished with cilantro.

…And of course some lucky "lab rat" at school gets a free meal :)

Hehe, there goes the Beef Stroganoff lucky taker Yemi :)

Chicken Alfredo

Ingredients:
2 Chicken breasts
1 1/2 cups heavy cream
1 cup parmesan cheese
3 tablespoons butter
Granulated Garlic
1 bulb of onions
1 medium red pepper
1 medium green pepper
Salt and pepper to taste
6oz Penne Pasta (or any of your choice).

Directions:
Cut the chicken into thin slices, season with garlic, salt and pepper and set aside.

Boil the pasta and set aside.

Cut the onions and peppers into long slices and set aside.

Melt the butter in a pan, add the onions and the chicken and cook till the chicken is cooked through. Then add the green and red peppers and sautee for about 2minutes.

Remove the chicken and veggies from the pan and set aside.

Add the heavy cream to the same pan and boil for about 3-4 minutes or till it thickens. Then add the parmesan cheese and boil till it's melted. Return the veggie/chicken mixture to pan and mix well.

Add the cooked pasta to the alfredo sauce and mix well. Enjoy your delicious chicken alfredo with your friends and loved one.

Here's one weird fact about me. I don't eat my own food 'cos by the time I'm done cooking, I am already full from the aroma. lol. Soooo, that means some lucky people in school get to enjoy the food.

Tropical Mango Salad w/ Grilled Chicken

Ingredients:
Chicken Breasts
Romaine Lettuce
Shredded Carrots
1 Medium Mango
Red Onions
Croutons
Salad Dressing

Directions:
Wash the chicken and marinate with salt, pepper, curry, garlic and onions. Set aside in a refrigerator for about 15-30 minutes. If you're in a hurry (like i was) and would like to skip the 30min wait, you can make some slashes on the chicken before marinating.

Oil a pan and grill the chicken on low heat for about 7minutes on each side.

Chop up the lettuce, onions and mango and add to a plate, add the other ingredients and then the grilled chicken. ENJOY with your favorite salad dressing (I used Zesty Italian).